21 venues in Montreal rated S to B for coeliac · gluten-free, every tier backed by cited sources.
Boulangerie Le Marquis is a dedicated gluten-free bakery chain in Quebec. The kitchen is 100% gluten-free, and no gluten-containing ingredients are kept on the premises. Multiple community reviews confirm safe experiences for coeliac diners, and the official website labels itself as a gluten-free bakery. Some products may contain other allergens like egg, soy, and tree nuts.
Le Marquis Signature santé operates as a 100% dedicated gluten-free bakery with no gluten on the premises, confirmed by multiple listings (Atly: '100% Dedicated Gluten-Free'; gfaroundtheworld: '100% Gluten Free') and consistently positive reviews from coeliac diners across four 5-star Google reviews. Ingredient lists from the venue's own site use only gluten-free flours (rice, tapioca, buckwheat).
Confirmed dedicated gluten-free venue: blog with verified coeliac author lists Arepera as 100% gluten free, multiple Uber Eats reviews from coeliac diners report no reaction, and the menu is based on corn masa (arepas/empanadas) with no wheat items listed. The venue's own site describes its dishes as gluten-free.
The venue's official website and homepage state that all offerings are "100% vegan gluten-free" and "gluten-free". The menu page confirms that every item is gluten-free. The venue sells Sarrasin Boulangerie gluten-free bread made in-house. HappyCow lists the venue as "all-gluten free". Multiple reviews from coeliac-recommended and gluten-free diners confirm safe experiences. While no formal accreditation from Coeliac UK or Coeliac Society of Ireland is cited, the venue's own structural claim of a 100% gluten-free kitchen, with no gluten on premises, qualifies for Tier A under path (i) of rule 1a.
Tapi Go! maintains a fully dedicated gluten-free kitchen with no gluten-containing ingredients on site, a fact confirmed by the co-owner in response to a customer review. Multiple sources describe the venue as 'everything is gluten free.' One coeliac diner reported a severe reaction after two visits. However, the owner's detailed response describes a dedicated kitchen and batch preparation process. The absence of other similar reports supports the dedicated-kitchen claim. That single adverse report is noted as a caveat.
The restaurant's name, Sans Gluten, and its official homepage both state that no gluten is handled on the premises. Every listed product carries an explicit gluten-free label, and prepared foods such as sandwiches and desserts are made with gluten-free recipes. This constitutes a structurally dedicated gluten-free environment, meeting Tier A criteria.
Owner and chef is coeliac, and almost everything except the chapati is gluten free. Menu marks gluten-free items; a dedicated gluten-free kitchen space and equipment are reported, with trained staff who clean surfaces and change gloves. However the facility is not 100% dedicated and one coeliac reviewer reports a reaction from cross-contamination. Highly sensitive diners should confirm with staff.
Atly has evaluated this restaurant as "Celiac friendly." The kitchen includes a dedicated space, dedicated appliances, and a dedicated fryer. Staff members are trained and knowledgeable about allergies. The menu indicates gluten-free options, with GF buns and lettuce wraps available. HappyCow reviewers confirm that gluten-free burgers can be ordered and that staff accommodate allergies. The kitchen is not fully 100% gluten-free, but cross-contamination is minimised through the use of dedicated equipment.
The menu marks gluten-free options clearly with a dedicated icon, though the kitchen is shared and a disclaimer notes that gluten-free dishes are prepared in an environment where gluten is present, with measures in place to minimise cross-contamination. Needs should be confirmed with staff before ordering.
Gluten-free items are clearly marked on the menu, with choices such as burgers, risotto, and fries. A dedicated fryer is used for those dishes, though the kitchen is shared and lacks specific protocols to prevent cross-contamination. Staff are described as knowledgeable, but diners with coeliac disease are advised to confirm their requirements at each visit.
Multiple community reports indicate a risk of cross-contamination, as the venue is not a dedicated gluten-free facility. The kitchen is shared with gluten-containing dishes and there is no dedicated fryer. A separate gluten-free menu is available, and items containing gluten are marked on the buffet menu. Confirm with staff about cross-contact mitigations before ordering.
Menu items are marked gluten-free across locations, including salads, sandwiches, and bread options. The kitchen is not dedicated gluten-free and cross-contamination risk exists. Staff awareness has not been confirmed, and the offering is better suited to those with gluten sensitivity rather than coeliac disease.
The menu marks gluten-free options such as falafel, kebabs, and brownies, though the kitchen is shared and not dedicated gluten-free. A FindMeGlutenFree warning identifies this venue as potentially unsafe for coeliac disease due to cross-contamination risk; one diner omitted fries to avoid gluten.
Several menu items carry a 'gluten free option' label but only become gluten-free upon explicit request. The kitchen handles wheat-containing ingredients, uses no dedicated fryer, and carries a risk of cross-contamination. Staff respond knowledgeably when notified of a dietary need. A separate gluten-free menu is available, including gluten-free soy sauce. Coeliac diners have reported reactions; proceed with caution and confirm details with staff.
The menu offers gluten-free bun options and some items are labeled gluten-free (e.g., zucchini brownie). However, the kitchen is shared (regular buns also offered) and no dedicated fryer or prep area is mentioned. Cross-contamination risk likely. Marked menu.
The venue is described as 'accommodating gluten-free' with a gluten-free menu and trained staff, but cross-contamination risk is acknowledged ('some risk of cross-contamination'). One community review reports a positive experience with good knowledge of coeliac disease and careful cross-contamination practices, while another reports a negative experience where a gluten/lactose-free request resulted in pasta swimming in canola oil. No dedicated kitchen or fryer is mentioned. The official menu pages are image-based and do not show allergen marking codes.
The menu offers a 'Sans gluten' filter to flag gluten-free dishes, though no details are provided on a dedicated fryer, separate prep area, or staff training. A shared kitchen is likely.
Gluten-free items are marked on the menu (though some older reviews noted no dedicated GF menu). Staff are described as knowledgeable about what can be modified. However, the kitchen is shared and the venue is not a dedicated gluten-free facility. Options are limited (salads, bowls). Cross-contact risk is present; celiac diners should confirm protocols with staff.
Offers a cauliflower crust as a 'gluten sensitive option' (customization). Community listing (Atly) notes gluten-free options are marked on the menu, trained staff, but 'some risk of cross-contamination'. No dedicated kitchen or fryer. Shared prep area with conventional pizzas.
The Atly community listing identifies gluten-free options on the menu and notes that staff have received training, though some risk of cross-contamination is acknowledged. No dedicated kitchen or fryer is mentioned, and no accreditation is noted.
A gluten-free menu is available, listing marked items such as pizzas with corn dough and pasta (spaghetti, penne, GF chocolate cake). The menu was expanded as of 2016, but the kitchen is shared; no dedicated space, fryer, or accreditation is mentioned. GF bread was out on one visit. Multiple sources confirm the presence of GF options, but the venue's own website (2026) does not mention them, and no recent coeliac-specific safety evidence is available.